Artisanal Feta & Ricotta Cheeses


Say “cheese” but mean something different. A staple of our vegan kitchen, both “cheeses” use the same ingredients: almonds. The uncooked mixture is our house ricotta; the baked mixture is our feta, which makes a stunning appetizer. Either version can be added to other dishes for a satisfyingly cheesy texture and flavor. Because the feta can be frozen (see notes), we usually make a double batch.

Prepare in advance

1 cup whole almonds, soaked in cold water for 24 hours


1 cup
Whole Almonds
1⁄4 cup
Fresh Lemon Juice
3 tablespoons
Olive Oil (plus ¼ cup olive oil)
2 cloves
Garlic (peeled)
1 1⁄4 teaspoon
1⁄4 cup
Cold Water
2 sprigs
Fresh Thyme
2 sprigs
Fresh Rosemary


6 Inch Round
This recipe is: 
*As included in For Goodness Sake Cookbook